Product on sale

Caperberry & Desert Bean Pickle

Ker Sangri ka Achaar

केर सांगरी का अचार

★★★★★ |0 Reviews

Price range: ₹135 through ₹379

SKU: N/A Categories: , , , Tags: ,
Product Icon

"A desert-born delicacy from Rajasthan where resilience meets regal flavour."

Trsna’s Ker Sangri ka Achaar is a bold celebration of Rajasthan’s desert wisdom.

Our Ker Sangri ka Achaar is handcrafted in season, in small batches at its native Rajasthan source, using only locally foraged caperberries and sangri beans at peak freshness. We honour a centuries-old heirloom recipe passed down through generations and refuse all shortcuts—no gimmicks, no substitutions (not even our original mustard oil)—so every jar delivers uncompromised authenticity. No shortcuts. No compromises. Just pure, desert-born brilliance in every spoonful.

A desert-inspired medley of briny caperberries and hearty sangri beans infused with time-honoured spices that transports your palate to Rajasthan’s sun-baked landscapes.  

Unlock the hidden flavours of the Thar with Trsna’s Caperberry and Desert Bean Pickle—where desert bounty, heirloom tradition, and uncompromising quality converge in every jar. Taste Rajasthan’s vibrant spirit and make every meal an unforgettable adventure!

  • Fresh Caperberries (50%): lend a bright, tangy burst of briny zest that defines our pickle’s signature lift.

  • Mustard Oil: coats every morsel in pungent warmth and authentic Rajasthani character. 

  • Dried Desert Beans: soak up spices while offering a chewy, earthy texture.  

  • Lime Juice: injects vibrant, citrusy tang that balances the rich base.  

  • Fresh Green Chillies: deliver crisp, verdant heat that enlivens each bite.  

  • Salt: harmonizes all flavours and acts as a natural preservative.

  • Sun-dried, roasted, stone-ground spices:  

  • Red Chillies: layer in smoky warmth and a vivid hue.  

  • Fenugreek Seeds: impart gentle bitterness and complexity.  

  • Mustard Seeds: burst with sharp, floral pungency.  

  • Fennel Seeds: weave in sweet, anise-like warmth.  

  • Turmeric: offers earthy depth and a golden glow.  

  • Asafoetida: anchors the blend with savoury, umami-rich depth.  

  • Acidity Regulators (INS 330 & INS 260): ensure consistent tang and safe pH balance. 

  • Preservative (INS 211): extends shelf life while preserving bright, fresh flavours.

Ker Sangri ka Achaar is a Marwari and Bishnoi staple, deeply rooted in Rajasthan’s arid survival cuisine. During times of drought, when fresh vegetables were scarce, desert communities turned to foraged ker and sangri, preserving them with oil and spices. Over time, this humble survival food evolved into a wedding feast essential and a symbol of Rajasthani resilience and ingenuity.

  • Capparis decidua berry (Caperberry) is called Kair or Karir in Hindi; Kirar in Sindhi; Ker in Gujarati; Teent or Dela in Haryana,
  • Sangri (Dessert Bean), the pods of Prosopis cineraria, is called Sangri or Khejri in Rajasthan; Jand in Punjabi; Kandi in Sindhi; and Vanni in Tamil.
  • Ker the wild, sour berry and Sangri  the wild dry bean of a  pod —both grow only in the Thar Desert.  
  • This pickle is often called “Panchkutta Achaar” when combined with other desert ingredients like kumat and gunda.  
  • Legend says it was born during a famine, when locals turned to wild shrubs for sustenance—and created a culinary icon.
  • Flavour: Tangy lime, earthy mustard, and a slow-building chilli warmth.  
  • Taste: A bold medley of sour, spicy, slightly bitter, and umami.  
  • Texture: Chewy sangri pods and tender ker berries in a thick, spice-rich oil base.
  • Rich in Protein & Minerals: Sangri is high in plant protein, iron, and potassium.  
  • Antioxidant-Rich: Ker berries and turmeric help fight oxidative stress.  
  • Digestive Aid: Fennel, fenugreek, and asafoetida support gut health.  
  • Immunity Booster: Green chillies and lime juice enhance immune response.
  • Pair with dal-baati, bajra roti, or khichdi for a traditional Rajasthani meal.  
  • Serve with parathas, poori, or thepla for a festive North Indian breakfast.  
  • Add to cheese boards or mezze platters for a gourmet twist.  
  • Use as a chutney substitute with samosas, pakoras, or kachoris.
  • Achaar-Stuffed Paratha: Mix with mashed potatoes or paneer for a spicy filling.  
  • Ker Sangri Bruschetta: Top toasted baguette with cream cheese and a spoonful of pickle.  
  • Pickle Aioli: Blend with mayo or yogurt for a zesty sandwich spread.  
  • Achaar Fried Rice: Toss with leftover rice, curry leaves, and peanuts.  
  • Desert Bean Stir-Fry: Add to sautéed mushrooms or baby potatoes for a bold glaze.
  1. What makes Trsna’s Ker Sangri ka Achaar special compared to other brands?

Trsna’s version uses 50% fresh caperberries (ker) paired with handpicked dried desert beans (sangri)—a rare and iconic Rajasthani combination. The ingredients are marinated in pungent mustard oil and lime juice, then seasoned with sun-dried, roasted, and stone-ground spices like red chillies, fennel, fenugreek, and turmeric. Crafted in small seasonal batches at source using heirloom recipes, it honours desert culinary traditions with no substitutions—especially not the oil, which is essential to its bold, rustic flavour.

  1. Is the pickle spicy?

Yes, moderately. Fresh green chillies add brightness and heat, while mustard seeds and red chillies deepen the warmth. Fenugreek and fennel offer balance, and lime juice adds a refreshing tang. The spice builds gently, making it layered rather than overpowering.

  1. How should I store the pickle after opening?

– Seal the jar tightly after each use

– Store it in the refrigerator

– Always use a clean, dry spoon to preserve the pickle’s flavor and texture

Proper care helps maintain its safety and complexity.

  1. How long does the pickle stay fresh?

– Unopened: Stays fresh for up to 12 months

– Opened & refrigerated: Remains flavourful and safe for 6–8 months, when handled hygienically

  1. Are there any additives or preservatives used?

Only minimal, food-grade preservatives and regulators:

– INS 330 (Citric Acid)

– INS 260 (Acetic Acid)

– INS 211 (Sodium Benzoate)

There are no artificial colours, synthetic flavours, or fillers—just pure, authentic ingredients.

  1. Is the pickle vegan and gluten-free?

✅ Absolutely

– 100% Vegan – Contains no dairy or animal-derived ingredients

– Naturally Gluten-Free – No grains or wheat-based additives

  1. Can I use it in cooking or only as a condiment?

It’s wonderfully versatile:

– Mix into millet khichdi or grain bowls

– Serve as a side with rotis, parathas, or dal-chawal

– Toss with roasted potatoes or use in sandwiches for a smoky, tangy kick

  1. Where is the pickle made?

It’s handcrafted at source in Rajasthan, especially in desert regions where ker and sangri grow natively. Local artisans follow traditional techniques that capture the spirit and soul of Marwari cuisine.

  1. Do you ship internationally?

Yes—Trsna ships to selected destinations worldwide. International shipping costs and delivery timelines are calculated during checkout, based on your location.

  1. What’s the best way to enjoy it the traditional way?

Enjoy it the classic way—with bajra roti and garlic chutney, or folded into a warm chapati alongside dal and buttermilk. It’s also a festive delight in traditional Rajasthani thalis.

Certifications

Weight

100gm, 375gm

Your Next Favorite Jar

Related products

Reviews

There are no reviews yet.

Be the first to review “Caperberry & Desert Bean Pickle”